Chicken Mandi Recipe
Servings: 4-6 people
Ingredients:
For Chicken Stock:
– 4 chicken tikka pieces
– 2 tbsp salt
– 1 tbsp whole spices
– 1 onion, cubed
– 2 tbsp ginger-garlic paste
– 1 tomato, cubed
– 4-5 cups water
For Chicken Marinating and Rice:
– 3 cups rice
– 2 tbsp salt (or to taste)
– 2 tomatoes, pureed
– 1 onion, sliced
– Fried Julien-cut carrots (optional)
– Mandi masala (see below for recipe)
Mandi Masala:
– 2 tbsp salt
– 2 tbsp red chili powder
– 4 black cardamom
– 1 cinnamon stick
– 1 tbsp cumin seeds
– 5 black pepper
– 3 cloves
– 2 bay leaves
Instructions:
1. Prepare Chicken Stock:
In a large pan, combine chicken, salt, whole spices, onion, ginger-garlic paste, tomato, and water. Cook until the chicken is done. Remove the chicken and strain the stock. Set aside.
2. Prepare Mandi Masala:
Grind all the ingredients for Mandi masala into a fine powder. Set aside.
3. Marinate Chicken:
Mix half of the Mandi masala with tomato puree and coat the chicken pieces evenly. Marinate for 2 hours. Grill the chicken pieces in a little oil until cooked.
4. Cook Rice:
In a pan, heat oil and sauté sliced onions until browned. Add Mandi masala and tomato puree. Cook until fragrant. Add chicken stock and rice. Cook until the rice is done.
5. Assemble and Serve:
Top the cooked rice with grilled chicken pieces and fried julien cut carrots (optional). Serve with salad and tomato chutney.
Tips:
– Use basmati rice for the best flavor.
– Adjust the amount of spices according to your taste.
– Serve hot and enjoy!
